Béchamel sauce is used in a variety of dishes, including cauliflower cheese and a classic croque-monsieur. It also forms the basis of many other sauces. The sauce will keep in an airtight container in the fridge for up to 4 days; reheat in a bain-marie to serve.
MAKES 500ML
30g butter
30g plain flour
500ml cold milk
Freshly grated nutmeg (optional)
Sea salt and freshly ground white pepper
Melt the butter in a small, heavy-based saucepan over a low heat, then add the flour. Stir with a whisk and cook gently for 2–3 minutes to make a roux.
Pour the cold milk on to the roux, whisking as you do so, and bring to the boil over a medium heat, whisking continuously. When the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring frequently. Season to taste with salt, white pepper and a little nutmeg if you wish, then pass the sauce through a fine chinois.
Either serve the béchamel sauce immediately or, if necessary, keep it warm in a bain-marie, dotting a few flakes of butter over the surface to stop a skin from forming.